Step 1: Heat oil in a large saucepan over medium high heat and cook the beef, turning, for 5 minutes or until brown all over and then transfer to a plate and keep warm.
Step 2: Add the capsicum and onion to the pan and cook, stirring for 5 minutes or until softened and then add the garlic, cumin, coriander, paprika and cayenne pepper and cook, stirring for 1 minutes or until fragrant.
Step 3: Return the beef to the pan and add the stock and tomato and bring to the boil and then reduce heat to low and simmer, covered, for 1 1/2 hours or until beef is tender.
Step 4: Use tongs to transfer the beef to a bowl, then use two forks to coarsely shred.
Step 5: Return the beef to the pan and add the beans and vinegar and simmer, uncovered for 10 minutes or until thickened slightly and then stir in the chopped coriander.
Step 6: Meanwhile heat the tortillas in the microwave following packet directions.
Step 7: Place the beef mixture in a serving bowl and sprinkle with coriander leaves and serve with tortillas, sour cream and steamed brown rice if desired.
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